Crispy cutlets with a little ketchup on the side is simply irresistible. You can embed any vegetable or greens with loads of spices into a cutlet 🙂 Cutlets are usually loaded with lots of vegetables. However, today’s recipe is a slight shift from the usual.
Presenting to you Moong Dal – Dill Leaves Cutlet. Enjoy !
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes: 15-20 pieces
- Moong Dal – 3/4 cup
- Potatoes – 3
- Dill Leaves – 1 bunch
- Ginger – 1 inch
- Garlic – 2 clove
- Green chillies – 3
- Rice Flour – 2 to 3 tbsp
- Roasted Peanut powder – 2 tbsp
- Salt – as per taste
- Breadcrumbs for coating
Pressure cook the moong dal with 1:2 water, turmeric and a drop of ghee.
Boil and peel the potatoes. Keep it aside.
Grind the Ginger-Garlic-green chillies into a fine paste.
In a large mixing bowl, add the cooked dal, potatoes, chopped dill leaves, ginger-garlic-green chilli paste, peanut powder, rice flour and salt.
Mix well to make a dough.
Take a small portion of the dough, make patties and coat with breadcrumbs.
Heat a skillet, smear oil and shallow fry the cutlet on both sides till golden brown.
Serve hot with ketchup or mint chutney 🙂